Paklava (Armenian Baklava)
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr 10 mins
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Cooling & Soaking
2 hrs
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Total Time
3 hrs 55 mins
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Servings
36 pieces (plus trimmings)
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Calories
118 kcal
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Course
Dessert
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Cuisine
Mediterranean, Middle Eastern, Armenian
Paklava (Armenian Baklava)
Description
Paklava (Armenian Baklava) uses thin phyllo dough layered with a finely chopped walnut filling combined with sugar and cinnamon. Layers of phyllo are folded and alternated in direction, brushed liberally with clarified butter to create a flaky, crisp texture once baked. After baking, the dessert is doused with a syrup made from sugar, water, lemon juice, and whole cloves. Pouring hot syrup over cooled paklava ensures optimal absorption without sogginess. The methodical layering and syrup application create a crunchy and tender pastry with a syrupy sweetness infused by warm spices.
The filling's walnut and cinnamon blend adds a nutty warmth that complements the buttered layers. Careful handling of the phyllo prevents tearing and ensures the layers remain distinct after baking. The recipe includes detailed guidance for doubling the quantity and using a larger pan, clarifying the importance of thoroughly buttering the phyllo sheets, especially the top layers, to avoid dryness. Attention to temperature differences between pastry and syrup helps achieve the desired texture and mouthfeel typical of this traditional Armenian dessert.
Serving paklava at room temperature allows the syrup to meld fully with the layers, offering a crunchy outside and a moist interior. It is commonly enjoyed as a celebratory sweet treat and pairs well with tea or coffee.
Ingredients
- 1 pound phyllo dough approximately 14-by-18-inch; preferably #4 thickness) defrosted in the refrigerator overnight, aka fillo dough
- 6 ounces unsalted butter melted and clarified
Filling:
- 4 ounces walnut 1 cup chopped, finely chopped
- 1 ½ tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
Syrup:
- 2 cups granulated sugar 400 grams
- ¾ cup water
- 1 tablespoon lemon juice
- 5 clove whole
Instructions
- Preheat oven to 350°F. Grease a 9-by-13-inch pan (see Notes below if doubling recipe).
- Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside.
- Open the package of phyllo dough and lay it out on the table or a clean work surface. Cover with a clean cloth when not using it so it doesn't dry out. Take one sheet of phyllo and fold it to fit the inside of the pan (it may not be folded exactly in half in order to fit). Lightly brush/blot with melted clarified butter.
- Repeat with another sheet of phyllo, but this time place the folded sheet facing the other way so you alternate directions of where the dough is folded. Again, blot with butter and continue like this until half the dough is arranged in the pan. The box will tell you approximately how many sheets it contains, but feel free to count it to be more exact on when to stop.
- Spread the filling evenly over the dough. Continue folding and arranging the phyllo as above until you reach the last layer. For the last layer while the sheet is still on your work surface brush the dough lightly with clarified butter before folding it (so there is butter in the middle), then carefully flip it over and place it in the pan so the top is a smooth sheet of dough and the uneven folded part is hidden underneath.
- Cut diamonds with a very sharp knife by cutting lengthwise into 1 ½ inch wide strips, and then start at one corner with 45° diagonals spaced about 2 inches apart until you make diamond shapes with the whole pan.
- Spoon the remaining hot clarified butter evenly over the top, using the back of the spoon to gently spread the butter, if needed, without disturbing the top layer of phyllo.
- Bake for about 45 to 55 minutes until golden brown. Cool completely before moving on.
- Prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Remove from the heat and rest for about 17 or 18 minutes until the syrup is warm, but not too hot (about 160 to 165°F).
- Discard the cloves and ladle the very warm syrup over the pan of paklava and let it soak until mostly absorbed, about 1 hour. There may still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the paklava is cut all the way through before serving. Store at room temperature.
Notes
- Double the recipe by using 2 pounds of phyllo dough in a larger pan, folding sheets carefully rather than halving.
- Use a pastry brush to gently blot clarified butter onto phyllo to prevent tearing and ensure even coverage.
- If additional butter is needed for the top layers, clarify extra butter separately to complete the assembly.
- Use a ruler to help cut even rows for a neat appearance if freehand cutting is difficult.
- Pour hot syrup over cooled paklava to prevent sogginess; avoid pouring syrup when both are the same temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pieces (plus trimmings)
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 118kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 34mg | 1% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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